Meat curing process and composition
therefor



United States Patent Jersey No Drawing. Original No. 3,201,263, datedAug. 17, 19;65, Ser. No. 273,553, Apr. 17, 1963. Application for reissueDec. 17, 1965, Ser. No. 517,167

Claims. (Cl. 99222) Matter enclosed in heavy brackets II appears in theoriginal patent but forms no part of this reissue specification; matterprinted in italics indicates the additions made by reissue.

This invention relates to an improved method of curing meat and, moreparticularly, to an economical method for accelerating the curing ofmeat and to compositions useful in meat curing.

Originally, one of the main purposes of curing meat Was to preserve themeat without refrigeration. The socalled curing process consistedessentially of the addition of salt. Later it was found that by theaddition of various agents the flavor and color of the meat could besubstantially enhanced. It was also found that the use of other agents,notably ascorbic acid, its isomers and salts, accelerated and stabilizedthe curing of meat so that the time involved in the curing process couldbe substantially reduced, resulting in faster and more carefullycontrolled curing cycles.

In the processing of meat today it is now a common practice to employcuring salt compositions which include sodium chloride, an alkali metalnitrite and/or nitrate along with ascorbic or isoascorbic acid. Ifdesired, sugar in the form of cane, beet, or corn sugar may also beadded to the medium, which in addition to enhancing the flavor is alsoof importance in producing a desirable curing medium. Phosphate in theform of sodium tripolyphosphate, sodium metaphosphate andtrisodiumphosphate may also be added to the curing medium. in varyingamounts in accordance with methods previously described in the priorart. Other agents such as spices and various seasonings are alsocommonly employed in the curing process. In general, therefore, it mightbe said that ordinarily the main ingredients employed in the curing ofmeat are sodium nitrate, sodium nitrite, sugar and ascorbic acid or anisomer, salt or ester thereof.

It will be observed from the foregoing that, of the principal additivesemployed in the curing of meat, ascorbic acid or one of its isomers isthe most expensive of the ingredients utilized.

It is an object of this invention to provide a method for the curing ofmeat which is substantially reduced in cost when compared with thepresently-employed salt ascorbate mediums.

It is a further object to provide such a low-cost medium which, however,will function in such a way that a rapid, carefully-controlled curingreaction will be effected.

A still further object of the present invention is to provide curingmediums and a method of curing meat which will result in the developmentof a desirable cure color in the meat which is stable under exposure tofluorescent light for long periods of time.

In accordance with one embodiment of our invention, it has been foundthat it is possible to effect a rapid and carefully-controlled cure ofmeat by employing a curing medium which, in addition to a source ofnitric oxide, includes a small amount of 1,2,3-cyclohexanetrione. One ofthe desirable features of this particular compound used as a curingagent is that a rapid cure of the meat may be obtained by usingunusually small amounts of the compound in the curing medium. Also,since it is chemically Re. 25,054 Reissued July 5, 1966 ICC compatiblewith ascorbate salts, it may desirably be included as an additionalingredient in a conventional ascorbate curing medium.

In accordance with a further embodiment of our invention, it has beenfound that when amounts of at least 0.01% of 1,2,3-cyclohexanetrione,based on the weight of the meat, are incorporated into the curingmedium, the characteristic pink-red color of the cured meat isstabilized against fading to a brown color when the meat is exposed tofluorescent light for a relatively long period of time.

In accordance with a further embodiment of our invention, it has beenfound that 1,2,3-cyclohexanetrione can be employed with particularadvantage as a com ponent of a so-called pickling solution, i.e., awater solution of salt, sodium nitrite sucrose and other curing agents.In such a method it is desirable to maintain the pH of the picklingmedium at between about 5 and about 8.5 in order that the curingreaction will take place efficiently. Although the pickling solution maybe merely a solution of the desired ingredients in which the meat may besoaked, a more desirable practice in the rapid curing of meat is toemploy a so-called "pumping pickle or "injection pickle, thus shorteningthe time necessary to effect complete curing of the piece of meat to becured.

This medium is particularly desirable for the curing of primal cuts ofmeat such as hams, loins and the like. The meat to be cured may beallowed to soak in the pickle solution or, if a more rapid cure isdesired, the pickling solution may be injected into the meat to permit amore rapid diffusion of the curing agent throughout the tissue.

Pursuant to a still further method of carrying out the process of ourinvention, comminuted meat of the type used in preparing commercialsausages, such as frankfurters, is mixed with a curing salt mixturecontaining sodium chloride, sodium nitrite and a small amount of1,2,3-cyclohexanetrione. The amounts of salts and additives which areincluded in the dry salt curing mixture should be so adjusted that anaqueous solution of the curing mixture has a pH of from about 5 to about8.5.

According to one further embodiment of our invention, there are provideddry homogeneous compositions including a small amount of1,2,3-cyclohexanetrione and a diluting edible carrier composition whichcontains no nitrite curing salt. These compositions may be used in freshmeat processing as well as in cured meat processing. it is desirable tohave such compositions available for the nitrite curing of meat in viewof the fact that com.- positions containing both nitrite salts and1,2,3-cyclohexanetrione are subject to deterioration when stored forlong periods under variable conditions of temperature.

Such compositions include sodium chloride which may take the place of,or supplement, the sodium chloride contained in a nitric-oxide producingcuring composition. In such curing compositions containing sodiumchloride and a small amount, e.g. at least about 0.1% ofl,2,3cyclohexanetrione there are also included a variety of binders,fillers, seasoning and flavoring agents such as sugars, spices in theform of oils or oleoresins or as ground spice. These dry curingcompositions may also contain other edible ingredients such as flours,starches, corn sugar, cane sugar, casein, dry powdered milk, andgelatin. Compositions of this type may be prepared for distribution anduse in the curing of meat, along with added alkali metal nitrates and/ornitrites and additional sodium chloride, if desired. The amount of thecomposition which is added along with the nitrite salt mixture isadjusted so that there is provided from .00l% to about .05% of1,2,3-cyclohexanetrione based on the weight of the meat.

The curing mixtures utilized in the process of our invention may beemployed conveniently in the preparation of other types of special meatproducts. For example,

pork bellies may be cured for bacon by the use of a dry salt mixturecontaining at least 0.001% 1,2,3-cyclohexanetrione. In addition, variouscured meat products which may be produced in accordance with the presentinvention are frankfurters, Vienna sausage, Bologna, cured meat loaves,salami, chopped ham, and such cured meat products as these which aremanufactured from an emulsion of meat and water, and the like.

In addition to the accelerated curing action obtained by employing asmall amount of 1,2,3-cyclohexanetrione as a component of a nitricoxide-containing curing medium, other important advantages are gained bythe use of this material. Outstanding among these advantages is theunusual color stability conferred on the cured meat product as comparedwith the prior art cu red meat products when exposed for long periods oftime to the action of fluorescent light.

In accordance with our invention, we have found that1,2,3-cyclohexanetrione can be added to other curing agents in an amountwhich is dependent on the method of cure used, the material which isbeing cured, the acceleration of cure desired, or the need to maintainthe cure color for prolonged periods of time on exposure of the curedmeat to fluorescent light. The amount of 1,2,3-cyclohexanetrione whichis added to the curing mixture varies with the curing reaction and ispartly dependent on the amount of cure acceleration required and on thedesirability for having unusual color stability conferred on the curedmeat. The exact amount must be determined, in most cases,experimentally, and is dependent upon the specific curing mediumselected. In most cases it has been found that adding1,2,3-cyclohexanetrione in an amount of at least 0.001%, based on theweight of the meat, results in a rapid, accelerated cure. Amounts usedin excess of about 0.02% of l,2,3-cyclohexanetrione, based on the weightof the meat, when employed as a curing agent in combination with anitric oxide producing medium, result in the production of a cured meatproduct having a desirable pink-red cure color which is stable and doesnot fade for long periods of time on exposure to fluorescent light.

It has been found generally satisfactory when a stabilized cure color isdesired to employ amounts of 1,2,3- cyclohexanetrione ranging from about0.02% to about 0.05%, based on the weight of the meat. Amounts in excessof 0.05% up to about 0.2% can be used, if desired, but it is believedthat amounts in excess of about 0.05% are unnecessary and, thus,uneconomical in the meat curing process. If color stability underexposure to fluorescent light in the cured meat is not a necessaryfeature of the desired product, smaller amounts of the curing agent than0.02% may be employed in the curing reaction. However, at least anamount of about 0.001%, based on the weight of the meat, should beemployed in order to provide a curing medium which will effect anaccelerated and rapid cure when employing a nitric oxide curing medium.

In the examples which follow, the cure color of the meat was visuallyinspected and given a relative intensity of cure color rating based oncomparison with a standard sample of cured meat, ranging from (whichrepresents complete loss of red cure color) to a value of 6 (a pinkyredfull cure color). The examples which follow are intended to be merelyillustrative of some of the specific embodiments of our invention, thelimits of which are defined in the appended claims.

EXAMPLE 1 The curing of chopped meat with 1,2,3-cyclohexanetrioneExperimental sausage is prepared from fresh ground meat comprising 60%beef chucks and 40% pork trimmings in admixture with curing agentsaccording to the following formula:

Meat gm. Sodium nitrite 1.0 ml. of 1% stock solution. Sodium chloride3.0 gm.

Test agent dissolved in 5.0 ml. of distilled water.

The meat, salt and sodium nitrite are first mixed in a conventional typemixer, for example a Hobart Model N-50 mixer set at speed No. 2 in achilled stainless steel bowl for approximately 2 minutes. The distilledwater containing the test agent is then added and mixing is continuedfor approximately 1 minute. The percentage ievels of the test agent,based on the weight of the meat used, are indicated in Table A below.The samples are packed into ml. beakers, covered with aluminum foil, andmaintained for approximately 20 minutes at 40 F., cooked in a water bathat 73 C. for about 45 minutes. During the time of cooking the rate ofcure color developed is observer at intervals. As indicated above, fullcure color is assigned a value of 6; complete loss of cure color, avalue of 0. Intermediate values are assigned, depending upon thevisually-estimated loss. The rapidly of development of cure color onaddition of small amounts of 1,2,3-cyclohexanetrione, compared with thecontrol sample containing no 1,2,3-cyclohexanetrione, is evident fromthe data in Table A.

TABLE A.RATE OF COLOR DEVELOPMENT USING 1,2,3-

CYCLOIIEXANEIRIONE Percent ol Cure ColorRclative Intensity Test AgentSample Added (by Weight of 4 min. 8 ruin. 16 min. 28min.

Meat) 0 0 0 1 2 (1.001 I 1 6 ti 0. 005 1 1 4 6 0. ()1 1 1 h ti (J. 034 13 0 [i 0. 05 l 3 b 6 EXAMPLE 2 Stability of cure color of meat curedwith 1,2,3- cyclohexanetrione The procedures of Example 1 are repeated,using the following amounts of 1,2,3-cyclohexanetrione based on theweight of the meat: 0.01, .034 and .50%. The cured meat is then cooledovernight at 40 F., cut into slices about A" thick, wrapped in Saran,and exposed to fluorescent lighting of an intensity of 70 foot candles,and the rate of fading of the cure color observed. The results arerecorded in Table B. It is clear from an inspection of the resultsrecorded in Table B that amounts of 1,2,3- cyclohexanetrione in excessof about 0.02% confer an unusual color stability on the cured meat whenexposed to high intensity of fluorescent light radiation for an extendedperiod of time.

TABLE B.CURE COLOR STABILITY UNDER FLUORES- CENT ILLUMINATION Percent ofCure ColorRolat,ivo Intensity Test Agent Sample Added (b Weight ofInitial 2hours 4 hours 0 hours Meat.)

1 0 (control 6 5 4 2 sample).

ti 0 t5 t1 (1 ti 6 Longer periods of illumination of up to 14 hoursresult in complete retention of cure color in Samples 3 and 4 andcomplete loss of cure color in the control Sample Additional testingconfirms that samples containing as low as 0.02% 1,2,3-cyclohexanetrionehave the same unusual cure color stability as Samples 3 and 4.

EXAMPLE 3 Use of 1,2,3-cyclohexanetrione in the pickling curing of porkcolor. The injection pickle used ha the following composition:

Salt percent 14.5 Cane sugar do 3.0 Sodium hexametaphosphate do 3.0Sodium nitrite (2 pounds per 100 gallns) do 0.21 Water do-.. 79.3 pH 6.81,2,3-cycl0hexanetrione percent (0.009-.5

Density of pickle solution is about 9.5 pounds/gallon.

The covering pickle used has the following approximate composition:

Percent Sodium nitrite 0.05 Sodium nitrate 0.08 Sucrose 1.5 Sodiumchloride 15.0

In each of the foregoing examples the test agent employed is1,2,3-cyclohexanetrione in the form of its dihydrate.

What i claimed is:

1. A method of curing meat to accelerate the rate of curing and tostabilize the color of the cured meat which comprises contacting themeat with at least 0.001% by weight of the meat of1,2,3-cyclohexanetrione and a nitric oxide-producing curing medium in apH range of about 5.0 to about 8.5.

2. The method according to claim 1 wherein the amount of1,2,3-cyclohexanetrione is from about 0.02% to about 0.05% based on theweight of the meat.

3. In the method of curing meat the improvement which comprises carryingout the curing reaction with a nitric acid-producing curing medium in apH range of about 5.0 to about 8.5 containing at least 0.001 to 1,2,3-cyclohexanetrione based on the weight of the meat.

4. The improvement in the preparation of a cured sausage productmanufactured from emulsion of meat and water which comprisesincorporating into the meat emulsion along with the other ingredient ofthe curing medium at least 0.001% of 1,2,3-cyclohexanetrione based1,2,3-cyclohexanetrione on the weight of the meat, said emulsion havinga pH range of about 5.0 to about 8.5.

5. The improvement in the preparation of a cured sausage productaccording to the method of claim 4 wherein the amount of1,2,3-cyclohexanetrione is from about 0.02% to about 0.05 based on theweight of the meat.

6. A meat curing preparation including sodium chloride, nitricoxide-producing medium and at least 0.001 by weight] a sufficient amountof 1,2,3-cyc10heXane-trione [based on the weight of the meat], toaccelerate the meat cure and stabilize the cure color, said meat curingpreparation having a pH range of about 5.0 to about 8.5.

7. A solid curing salt composition for the curing of meat containingsodium chloride, at least one member selected from the group consistingof an alkali metal nitrite and an alkali metal nitrate and [at least0.001% by weight] a sufiicient amount of 1,2,3-cyclohexanetrione [basedon the weight of the meat,] to accelerate the meat care and stabilizethe cure color, said solid curing salt composition having a pH range ofabout 5.0 to about 8.5.

8. A composition useful in treating meat and meat products whichcomprises a substantially dry homogeneous mixture containing [at least0.001%] a suflicient amount of 1,2,3-cyclohexanetrione [based on theweight of the meat] to accelerate the meat cure and stabilize the cure clor and, as substantially all the remainder, a diluting edible carriercomposition therefor, said carrier composition being essential for thenitrite curing of meat and having a pH range of about 5.0 to about 8.5.

9. A meat pickling solution comprising an aqueous solution of [at least0.001%] a suflicient amount of 1,2,3- cyclohexanetrione [based on theweight of the meat,] to accelerate the meat cure and stabilize the curecolor, sodium nitrite, sodium chloride and sucrose, said meat picklingsolution having a pH range of about 5.0 to about 8.5.

10. The improved method accelerating the rate of cure and of stabilizingof the cure color of meat which is being cured by the action of curingcomposition containing alkali nitrite, said method consisting of addingto said curing composition before use 1,2,3-cyclohexanetrione in anamount of at least 0.001% based on the weight of the meat, said curingcomposition having a pH range of about 5.0 to about 8.5.

References Cited by the Examiner The following references, cited by theExaminer, are of record in the patented file of this patent on theoriginal patent.

UNITED STATES PATENTS 1,635,301 7/1927 Alsberg 99 159 2,596,067 5/1952Brissey 99 222 2,823,132 2/1958 Sair 99 159 2,828,212 3/1958 Sair 99 1593,052,560 9/1962 Delaney 99-159 A. LOUIS MONACELL, Primary Examiner.

H. LORD, Assistant Examiner.

